| Summary: | The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.),
buckwheat (Fagopyrum esculentum Möench) and pumpkin (Cucurbita pepo L.) seed
kernels at 40% level with wheat flour and to examine the effect of this blend
on nutritional and sensory quality and also energy values of the pan bread.
Hydrothermal preparation of these supplements is included. Chemical
composition of the investigated materials, wheat bread and supplemented
bread, was determined using relevant AOAC methods. Chemical composition of
supplemented bread with an increase in protein, oil and crude fiber was
superior in comparison with control wheat bread. Sensory properties of
supplemented bread such as specific volume, appearance, crust and crumb
texture, aroma-odor and color were evaluated and found excellent. [Projekat
Ministarstva nauke Republike Srbije, br. TR 31006, TR 31034 and EU FP7
project 316004, project acronym: AREA]
|
|---|